Evenly spread the all-purpose flour over the parchment paper.
Allow the flour to be treated in the oven for 5 to 7 minutes. Keep a close eye on the flour, making sure it does not burn.
Remove the flour from the oven and allow it to completely cool before using it in this recipe.
Using a stand mixer, or a large mixing bowl and a handheld mixer, on medium-high speed. Cream together the butter, light brown sugar, granulated sugar, and the vanilla extract. Mix the butter mixture until it is fluffy.
Slow the mixer speed to low and add 2 tablespoons of heavy cream. Continue to mix on low until the cream is completely incorporated.
Slowly add the flour a ½ cup at a time. Mix until the flour is well incorporated and no white streaks of flour are visible.
Using a large wooden spoon, mix in mini and regular size chocolate chips until they are evenly distributed.
Cover the cookie dough and chill in the refrigerator for 30 minutes.
In order to kill any possible strains of e-coli that may be present in the all-purpose flour, it is recommended that the flour be “heat-treated” in a 300* oven for 5-7 minutes.Make your own flavors of this recipe by trying mini M&Ms, Andes mint pieces, or crushed up Reese’s pieces instead of the chocolate chips.Substitute 1 stick of butter with ½ cup peanut butter to make peanut butter dough.